Florida Department of Agriculture and Consumer Services

Rock Shrimp Coconut Curry with Mango-Papaya Salsa

Posted April 17, 2013 in Entrees, Shrimp

Rock Shrimp Coconut Curry with Mango-Papaya Salsa

Ingredients:

Rock Shrimp Coconut Curry
  • 1 teaspoon olive oil
  • 1 tablespoon fresh ginger, peeled and chopped
  • 1/2 cup onion, chopped
  • 1 cup zucchini, julienned
  • 1 cup yellow squash, julienned
  • 1 cup unsweetened coconut milk
  • 1/4 cup dry white wine
  • 1 teaspoon turmeric
  • 1/2 cup mango chutney
  • 1 ½ pounds rock shrimp, peeled
  • 1/2 cup half-and-half
  • 1/2 teaspoon Thai red curry paste
  • 2 teaspoons parsley, chopped
  • sea salt to taste
  • fresh ground pepper to taste
Florida Mango-Papaya Salsa
  • 1 cup ripe papaya, cut into 1/2-inch cubes
  • 2 cups ripe mango, cut into 1/2-inch cubes
  • 3 tablespoons cilantro, finely chopped
  • 1-2 jalapeño peppers, seeded and minced
  • 2 tablespoons fresh lime juice, or to taste
  • 1 tablespoon light brown sugar, or more to taste  

Directions:

Rock Shrimp Coconut Curry
  1. Heat olive oil in a heavy saucepan over medium-high heat.
  2. Add ginger, onion and julienned squash; sauté until soft.
  3. Stir in coconut milk, wine, turmeric and chutney; bring to a boil.
  4. Add shrimp and reduce heat to medium.
  5. Simmer sauce 5 to 6 minutes until shrimp are cooked through and sauce is slightly thickened.
  6. Stir in half-and-half, curry paste, parsley, salt and pepper.
  7. Heat through and serve with Florida Mango-Papaya Salsa.
Florida Mango-Papaya Salsa
  1. Place all ingredients in a mixing bowl; chill.
  2. Toss together 5 minutes before ready to serve.
  3. Taste for seasoning, adding more lime juice and/or brown sugar as needed. 

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